Posted in E.coli O103, E.coli O26, E.coli O26 :H11, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, O103, STEC, STEC E.coli
| Batch | ||
|---|---|---|
| Products sold in the TRAD section between 23/08/23 and 26/08/23 | ||
Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin
| GTIN | Batch | Date |
|---|---|---|
| 3564709177342 | C1912 | Date of minimum durability 05/09/2023 |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes
| GTIN | Date | |
|---|---|---|
| 0203885052151 | Use-by date 08/26/2023 | |
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes
Since May, 22 people have been registered in Denmark with the same salmonella type, which has also made people sick in other European countries. Now the investigation has shown that imported chicken kebab meat from Poland is also the source of infection for the Danish cases.
“The investigation into this salmonella outbreak has been extensive – partly there has been international collaboration to compare salmonella samples from humans and food, and partly we in the Danish food emergency department have interviewed patients and unraveled where the chicken kebab meat they had eaten came from. We have now found a clear connection between the salmonella type in the chicken kebab meat and the salmonella type in the Danish cases,” says epidemiologist at the Statens Serum Institut, Luise Müller.
“In general, it is the restaurant’s responsibility that consumers do not get sick from the food that is served. The Salmonella bacteria cannot survive heat treatment above 75 degrees,” says Senior researcher and research group leader at the DTU Food Institute Marianne Sandberg.
Head of unit Lene Mølsted Jensen from the Danish Food and Drug Administration states: “The chicken kebab meat from Poland was pre-fried and intended to be further heat-treated before eating. It is therefore an important lesson for restaurants and kebab places that in the future they pay attention to the handling and frying of chicken kebab meat to avoid this happening again.”
In the coming time, the Danish Food and Food Administration will keep an extra eye on whether other batches of chicken products from Poland may be contaminated with salmonella.
If you have not had symptoms of a salmonella infection, or if you have had symptoms that have resolved on their own, do not take any action. In case of persistent symptoms or questions, you can contact your own doctor.
The coordination of the investigation of the disease outbreak has taken place under the auspices of the Central Outbreak Group. It consists of representatives from SSI, the DTU Food Institute and the Danish Veterinary and Food Administration.
Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella in Chicken, Salmonella Poland
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Temperature Abuse, Food Testing, mold, Mould/Mold, Visible Mould/Mold
29 August 2023: Aldiery’s Mediterranean Market Ltd is recalling a specific batch of Durra brand Tahina due to the possible presence of Salmonella.
| Product type | Tahini |
| Name of product (size) | Durra brand Tahina (400g and 800g) |
| Date marking | EXP: 24/03/25 |
| Package size and description | The product is sold in a 400g and 800g plastic container. |
| Distribution | The products are imported from Jordan.
The products are sold at retail outlets and ethnic grocery stores throughout New Zealand. The products have not been re-exported. |
| Notes | This recall does not affect any other Durra brand products. |
If you are a retailer of the products in this recall, download a copy of the point of sale notice. You need to display it in your store for one month.
Point of sale notice – Durra brand Tahina (400g and 800g) [PDF, 40KB]
Customers are asked to check the date mark on the product.
Affected products should not be consumed. There have been no reports of associated illness in New Zealand. If you have consumed any of these products and have any concerns about your health, seek medical advice.
Customers should return the products to their retailer for a full refund.
If you have questions, contact Aldiery’s Mediterranean Market Ltd:
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, MPI, Salmonella, Salmonella Sesame Seeds, Salmonella Tahini
“Mu-err mushrooms in strips, 1 kg”
Importer according to labeling: Thanh Long Food Williama Heerleina Lindleya 16 02-013 Warzawa, Poland or Thin Son Handel GmbH Maximillianallee 24 04129 Leipzig
Health hazard due to microbiological contamination with Salmonella spp. (Section 40 paragraph 1 sentence 1)
putative NSX.20 12 22
Salmonella disease manifests itself within a few days after infection with diarrhoea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually subside on their own after a few days. Babies, small children, senior citizens and people with a weakened immune system in particular can develop more severe illnesses. Persons who have eaten this food and develop severe or persistent symptoms should seek medical attention and report possible Salmonella infection. It makes no sense to seek preventive medical treatment without symptoms.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella
Maharashtra: Around 170 students at an orphanage school in Sangli were hospitalised on Monday following a suspected case of food poisoning. The students, aged 5 to 15, complained of nausea, vomiting, and diarrhoea shortly after consuming dinner served by the school staff.
Prompt action was taken, and the affected students were swiftly transported to the rural first aid centre at Madgyal. However, the situation worsened for some, leading to their admission to Sangli and Miraj government hospitals. Over 50 children were admitted to these hospitals as their symptoms aggravated.
Posted in Food Illness, Food Poisoning, Foodborne Illness, Illness
Various types of soft cheese from the Belrieth cheese dairy
Hofkäserei Belrieth Sportplatzstraße 102 98617 Belrieth
see consumer information
see consumer information
The soft cheeses affected by the recall (see recall letter) were sold nationwide.
Listeria disease usually manifests itself within 14 days after infection with diarrhea and fever. In particular, pregnant women, the elderly and people with a weakened immune system can develop serious illnesses with blood poisoning and meningitis. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report a possible listeria infection.
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria in Cheese, Listeria monocytogenes
